Fettuccine with Jalapeno and Serrano Pesto

We're back from Yellowstone!   I'm not sure why that statement necessitated an exclamation mark, because it was one of the hardest vacations to return to the real world from.  Even though we spent 12 hours (!!) exploring the park each day, I wish we had another week to see more of the backcountry.  Yellowstone was one of the most incredible places I've traveled to.  I don't know how both Scott and I had missed this quintessential American vacation spot, but I am so glad we finally made it there!  Yellowstone and the surrounding area was not only gorgeous, but it was by far the most fascinating and varied landscape I've seen.  This trip definitely fulfilled my secret not so secret desire to be a geologist.  

The trip also reinforced our healthy habits.  It absolutely broke my heart to see people waiting at the entrance to the sites, unable to make it down steep steps or long trails because of their poor health.   Thinking of them missing out on some of the most awe inspiring sights I've seen literally brought a tear to my eye.  But on a more positive note, I can't tell you how many people we saw who were twice our age kicking our butt on the trails!  It seriously motivated me to kick up the cardio a bit!

 

Now, on to today's recipe.  When scanning a menu, there are a few ingredients where if I see them listed in a dish, there's no way I'm not ordering it.  One is avocado (duh), another is sun-dried tomato (mmm), and of course cheese has to make the list (specifically brie, Roquefort, or feta - gah, I love cheese!).  And last but not least, pesto. 

Pesto is a perfect mixture of some of the most flavorful ingredients - fresh herbs, toasted nuts, parmesan cheese, extra-virgin olive oil and garlic.  There's no way it won't turn out delicious!  I've made my own pesto since college, and in the last 5 (or is it 6?) years, I think I've tried every possible combination. Many times I'll simply throw together herbs that are starting to get a little wilty and sad with a handful of whatever nuts I have on hand, oil, and garlic. 

If you're still stuck in boring basil pesto land (real place), try out some of my favorite pestos:

Raw broccoli pesto - Simply pulse together chopped, raw broccoli, toasted almonds or walnuts, a couple garlic cloves, lemon juice, and maybe a little basil or oregano with olive oil.  It is delicious mixed with whole grain pasta for an easy balanced meal.  Serve leftovers spread on toasted whole grain bread as crostini or tossed with a cooked whole grain, like farro, for a simple side dish. 

Sun-dried tomato pesto  - This is my favorite for a sandwich spread since it's flavorful enough to stand up to other sandwich fillings and still shine.  Want to blow your mind with awesomeness?  Of course you do.  Make a grilled cheese sandwich with fresh mozzarella and sun-dried tomato pesto.  Mind not blown?  Serve it with oven roasted tomato soup for dipping.  Kaboom. 

Cilantro pepita – Substitute cilantro for basil and raw pumpkin seeds for pine nuts.  Drop the cheese and you've got the perfect sauce for Mexican dishes.  Spice up a bean and brown rice burrito or spoon it over a taco.  Specifically a grilled zucchini and portabello taco. With feta cheese, obviously.  

Basil with a twist - Switch up a traditional basil pesto recipe with different nuts (pistachios...walnuts...almonds), flavored olive oil (from my favorite neighborhood store) or enrich it with a more intense herb, like oregano or thyme. 

Bitter greens – Try mustard greens or dandelion greens.  I tried both these in Asheville at their local farmer's market.  It got me dreaming of all sorts of uses for pesto in Southern dishes – tossed into a black-eyed pea salad, drizzled over sliced heirloom tomatoes, served with beer-can chicken, and even mixed into grits!

Arugula – I often substitute argula for basil to save money.  It's perfect for enriching the flavor of vegetable soups or tossed with roasted root vegetables. 

Ricotta - To make a flavorful, but light cheese sauce, substitute part skim ricotta cheese for olive oil. 

Roasted red pepper - So delicious tossed with whole grain pasta, kalamata olives and lots of parmesan!  I eat leftovers spread on whole grain crackers. 

Green pea - Another budget friendly option.  It has surprisingly good flavor even without herbs.  Use leftovers as a dip for crudites.

I thought I had tried all the pesto the world had to offer.  Then I saw this recipe from Mario Batalli.  It sounded odd and I really wasn't sure about it at first.  But you know what they say, always trust a redhead in orange clogs.  Oh, no one says that?   Whatever, just make this dish. 

Fettuccine with Jalapeno and Serrano Pesto

Serves 8

Adapted from Mario Batalli Simple Family Meals

This recipe calls for a ridiculous amount of chilies.  Don't be afraid.  The seeds contain most of the heat, so it's not as spicy as you might expect.  Also, don't cut back the olive oil.  This recipe makes enough pesto for 2 lbs of pasta, so it's not as high in calories as it seems.  I froze the leftovers, which I plan on incorporating as a sauce for grilled vegetable tacos. 

6 fresh jalapeno peppers, cored and seeded

5 fresh serrano chiles, cored and seeded

1/2 medium red onion, diced

1/2 cup blanched, sliced almonds

1/2 cup extra-virgin olive oil plus 1 tablespoon

6 garlic cloves, thinly sliced

1 lb 100% whole grain fettuccine

1/2 cup whole wheat panko breadcrumbs or fresh whole grain breadcrumbs, toasted

Place the jalapenos, serranos, red onion, almonds and 1/2 cup extra-virgin olive oil in the food processor.  Process to a smooth puree then season with salt to taste. 

Cook the pasta according to package instructions until al dente in salted water.  

While the pasta water is heating, heat 1 tablespoon olive oil in a large skillet on medium-high heat.  Add the garlic and cook until golden, about 3 minutes.  Add 1 1/2 cups pesto, stir to combine with the garlic.  Reduce heat to medium and simmer while the pasta cooks.  

When the pasta is al dente, ladle out 1/2 cup of starchy cooking water into the jalapeno pesto.  Drain the pasta and add to the pesto.  Toss with the pesto until well coated.  Pour into a serving bowl and top with breadcrumbs.